Prague Cake

The delicate Prague chocolate cake is a true classic of Soviet cuisine. It has always been a true symbol of celebration and exquisite taste. It has an indirect connection to the Czech capital, as it was created by the talented Soviet pastry chef Vladimir Guralnik, who worked at the Moscow restaurant "Prague." This cake is quite challenging to make, but it will be the highlight of any holiday table.

Step-by-step recipe

Step 1:

Separate the egg whites from the yolks.

Step 2:

Add vanilla sugar and a little regular sugar to the whites and beat with a mixer until stiff peaks form, about 4 minutes.

Step 3:

Beat the yolks for 4 minutes, gradually adding sugar.

Step 4:

Add the protein mixture to the yolks and mix thoroughly.

Step 5:

Sift all dry ingredients into the egg mixture and stir with a spatula.

Step 6:

Pour in the melted and cooled butter and stir with a spatula.

Step 7:

Bake in two springform pans on foil in an oven preheated to 175 degrees for 18 minutes (in one pan – 35-40 minutes).

Step 8:

Let the biscuits cool slightly, remove the moulds, wrap the biscuits in film and put them in the refrigerator for 2 hours.

Step 9:

Carefully cut each sponge cake lengthwise into two layers.

Step 10:

Boil equal parts of sugar and water, add a little rum essence or cognac to the syrup and moisten the first cake layer with a brush.

Step 11:

Spread the prepared Prague cream over the cake and smooth it out. Repeat with the remaining cake layers. Soak the top layer with syrup only and refrigerate the cake for 2 hours.

Step 12:

Melt the apricot jam in the microwave and spread it on the top layer of the cooled cake and a little on the sides. Refrigerate for a few minutes.

Step 13:

Melt the butter and dark chocolate together, pour the glaze over the cake, smooth it out to the sides, and refrigerate for 15 minutes.

Step 14:

Line the sides with icing and decorate the top with messages or designs using a pastry bag.

Prague Cream:

Step 1:

Separate the yolks of two eggs and place them in a bowl. Add vanilla sugar, pour in water, and mix until smooth.

Step 2:

Pour 200 grams of condensed milk into a ladle, pour in the yolk mixture, mix thoroughly and heat to about 82 degrees (until the first bubbles appear) over low heat, stirring continuously.